brownie and honeycomb

Chocolate brownie with honeycomb

Mike Whitehurst
Brownie
Prep Time 10 mins
Cook Time 40 mins
15 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • Baking tray
  • 2 Pans
  • Spatula
  • Parchment paper
  • Bain marie or pan with water and heat proof bowl

Ingredients
  

  • 125 g unsalted butter
  • 250 g soft dark brown sugar
  • 2 eggs
  • 100 g cacao powder
  • 1 tsp vanilla extract
  • 50 g self raising flour

Honeycomb

  • 150 g caster sugar
  • 4 tbsp golden syrup
  • 1 tsp bicarbonate soda

Ganache

  • 100 g milk choclate
  • 100 g double cream

Instructions
 

  • To make the brownie melt the butter in the pan gently and add the sugar with a dash of tia maria to help dissolve.
  • Add the vanilla and cacao and stir
  • Allow the mix to cool for 15 minutes
  • stir in the eggs one at a time
  • fold in the flour
  • pour into a lined tray and bake for 40 minutes

Honeycomb

  • Grease and line a tray
  • Melt the sugar and syrup together
  • Once it becomes a golden amber colour remove from the heat and quickly stir in the bicarbonate soda
  • As the mix begins to expand pour into the lined tray and allow to cool for an hour

Ganache

  • Melt the chocolate in a bain marie
  • Pour over the cream and stir well to get a smooth consistency

Bring it all together

  • Before removing the brownie from the tray pour over the ganache and spread across evenly
  • Break up the honeycomb and push into ganache
  • Once the ganache has set slice and serve
Keyword Brownie, Chocolate, Honeycomb
Cajun chicken wings

Cajun chicken wings

Cajun chicken wings with habanero chilli jam glaze.

Mike Whitehurst
Chciken wings to the crib.
Prep Time 5 mins
Cook Time 50 mins
resting time 15 mins
Total Time 1 hr 10 mins
Course Appetizer
Cuisine Mexican

Equipment

  • Oven
  • Mixing bowl
  • Baking tray
  • Parchment paper
  • Tongs

Ingredients
  

  • 1 kilo chicken wings
  • 4 tbsp cajun seasoning
  • 2 tbsp olive oil
  • 2 tbsp habanero chilli jam

Instructions
 

  • Coat the wings with the cajun seasoning and olive oil. Mix evenly and refrigerate for 24 hours.
  • Take the wings out of the fridge for 1 hour before cooking.
  • Cook at 160oC for 45 minuites.
  • Gently warm the jam so you can easily brush it over the wings and returm to the oven for a further 10 minutes.
  • Allow to rest for 15 minutes, chop herbs and spring onions and sprinkle over the top to serve.

Notes

One of my absolute favourite things and so easy to make. You can marinate th Ewings over night if you like but you can just go for it if you can't wait, you will still get a lot of flavour from these wings and make sure you have some bread, a salad and a bowl of sour cream on the side.
Keyword Cajun, Chicken, Habanero, Wings
Tandoori chicken masala

Tandoori chicken masala

Room in my larder

Like everyone else I know, I love a good curry from the local Indian when I’ve cooked enough for one day but if I’m not all cooked out I love to make my own. I always cook it at least a day before I intend to have it for dinner to allow the flavours to infuse. The best way to make a good sauce is to cook it low and slow so if you have a slow cooker bonus!
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My favourite curry is a chicken or butternut squash tikka tandoori masala, here’s my version. .

useful info

Course: Lunch, Dinner or Supper

Oven temp: n/a

Marinating time: 12 hours

Preparation time: 20 minutes

Cooking time: 3 – 4 hours 

Serves 6

 

equipment

Marinating bowl

Roasting tin

Heavy based saucepan (large)

Heavy chopping board

Cooks knifeingredients – marinating

1 kilo of chicken thigh

3 tbsp of tandoori spice mix

3 tbsp of mint sauce

3 tbsp of Greek yoghurt

50ml of cold pressed rapeseed oil

5g of sea salt

1 lemon

method – marinating

Trim the chicken thighs of excess fat and crap and check for little splinter bones.

Cut each thigh into 4 or 6 depending on the size.

Coat the chicken with the tandoori spice mix, lemon juice and rapeseed oil and sit for 30 minutes.

Now add the yoghurt and marinate over night.

The next day whilst the gravy is slowly simmering away cook the chicken thighs for 30 minutes on 180oC ready to add to the gravy later on.

ingredients – gravy

100ml of cold pressed rapeseed oil ( I use Bennet and Dunns)

4 onions peeled and small diced

8 garlic cloves peeled and grated

40g of peeled and grated / minced ginger

3 red peppers ( capsicum) slice into 1cm squares

800g of chopped tomatoes

100g of tomato paste

500ml water

1 tbsp of fenugreek seeds

1 tbsp of black mustard seeds

2 tbsp of coriander seeds

2 tsp of cumin seeds

1 tsp of ground coriander

1 tsp of ground cardamom

1 scotch bonnet de-seeded and finely diced

2 tsp of dried chilli flakes

1 bunch of fresh coriander – use stalks for gravy and leaves to garnish at the end.

1 tbsp of ground madras curry powder

1 tbsp of turmeric

1 tbsp of smoked paprika

100g of Greek Yoghurt

1 lime

method – gravy

Heat your pan on a medium heat and add spice seeds only – do not add the ground powders yet.

Allow the seeds to toast in the pan for 30 seconds ensuring they do not burn.

Now add the oil and onions and allow to simmer for about 20 minutes until soft.

Add the diced peppers and scotch bonnet for 5 minutes then add the ginger and garlic and all the other dry powder spices.

Immediately stir in the tomato paste and chopped tomatoes with the water.

Stirring occasionally allow this to simmer for 3 hours. If it starts to thicken too much just add little more water.

If you have a slow cooker put the sauce in it and go to the pub.

Once ready to eat add in the roasted chicken thighs with the lime juice and cook for a further 30 minutes.

To finish the sauce add the yoghurt, mix in well and chopped coriander leaves. Done.

serving suggestion

Serve with fragrant rice, homemade flat breads and onion bhaji with mint yoghurt. I will be posting my recipes for these soon.

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Chicken Tikka Scotch Egg

Chicken Tikka Scotch Egg

Room in my larder

starter or lunch
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Everyone at some point during their lives should try this chicken tikka scotch egg with cucumber salad and curried mayonnaise. 

useful info

Course: Starter or Lunch 

Oven temp: 180˚c

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves 6

 

ingredients

6 blue shell eggs 

1 normal egg whisked 

480g of chicken thigh

3 tbsp of tandoori spice blend may contain mustard 

1 small bunch of fresh coriander

1 tbsp of mint sauce

1 tbsp of yoghurt contains milk

8 pre cooked popadoms 

1 tsp of maldon sea salt

1 cucumber 

A handful of pea shoots, mint leaves and mustard cress

Good quality mayonnaise or homemade will contain eggs 

1 tbsp of madras curry powder may contain mustard 

 

equipment

 

Magimix food processor with blade 

Deep fat fryer 

4 mixing bowls 

A decent potato peeler 

Measuring spoons 

 

method

  • Place the popadoms into the food processor and blitz until they resemble breadcrumbs. 
  • Boil the eggs for 6 minutes then take out of the water and place straight into cold water. Once cooled down carefully peel the eggs they will be very soft and easy to break as the middle should still be very runny. 
  • Check the chicken thighs for any little bones or sinew, remove and then place into food processor with coriander, mint sauce, yoghurt and tandoori spice blend. Blitz until it resembles sausage meat. 
  • Take a lump of the chicken and spread it out in your hand, place the egg in the middle and carefully wrap around the egg pressing gently together to make a seal. Now roll around in the whisked egg and then into the crushed popadoms making sure to evenly coat the eggs. Once you have them all coated you can start frying them. You want to fry them for a few minutes only to crisp up the coating. 
  • Place the eggs on a baking tray and cook for 16 minutes. If you have a temperature probe push it in carefully until you feel it stop at the egg. If it reads 75˚C you’re good to go. 
  • While the eggs are roasting cut the cucumber in half and peel until you almost reach the middle then turn and peel again until you reach the middle. You should have plenty of fine cucumber strips. 
  • Put the mayo in a bowl and add the madras curry powder. Stir well to combine. 
  • To serve lay the cucumber strips out on your plate, garnish one side with the small salad leaves, spoon a blob of mayo on to the cucumber and place the egg on top. You can slice a little off the bottom of the scotch egg to help it stand up. 

serving suggestion

Serve as a starter as it is or add a green salad and some takefood piccalilli madras for a more substantial lunch. 

 

 

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Ducky eggs and grown up salmon soldiers

Ducky eggs and grown up salmon soldiers

Room in my larder

I lOVE TO COOK SMOKED SALMON, ESPECIALLY IN A RISOTTO WITH FRESH BASIL AND PEAS BUT HERE I SIMPLY WRAP AROUND ASPARAGUS AND ROAST FOR A COUPLE OF MUNUTES AND SERVE WITH SOFT BOILED DUCK EGGS FOR A LOVELY BRUNCH.
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Here’s something simple for brunch. It’s quick to prepare and super tasty.

useful info

Course: Brunch


Oven temp: 200˚c


Preparation time: 5 minutes


Cooking time: 7 minutes


Serves 6

ingredients

12 duck eggs at room temperature 

24 asparagus spears trimmed 

12 slices of smoked salmon  

12 large basil leaves  

Cracked black pepper 

 

equipment

 

Baking tray

Chopping board and sharp knife 

Egg cups and spoons

Piece of parchment paper to fit the baking tray

Timer

 

method

Put a deep pan of water on to boil and set the oven to 200˚c

Slice the smoked salmon slices into 2 halves and lay out on the parchment on the baking tray.

Break the asparagus spears near the base where they break naturally and then bunch together to chop all in one go to the same size.

Lay a piece of basil out on each half slice of salmon and then roll spear up in it.

Carefully place the eggs in the boiling water and set the timer to 7 minutes.

When there is just 2 minutes left on the timer place the asparagus into the oven and turn the oven off.

When the 2 minutes are up serve immediately with crusty bread and butter and a pot of earl grey tea.

serving suggestion

Serve with crusty bread and butter and a pot of earl grey tea. 

To bulk it out you can add some avocado and spinach leaves.

One thing definitely worth is trying is next time you go into Ikea go to the small food shop before you leave and buy a small jar of seaweed caviar. Spoon some of the seaweed caviar onto your soft runny yolk instead of sea salt.

 

 

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Char-grilled lamb chops

Char-grilled lamb chops

Room in my larder

A collection of my ideas, elements and recipes for you to try at home.
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Char-grilled lamb chops with roasted garlic and asparagus.

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    recipe pages – char-grilled lamb chops 

    Try this fairly simple lunch for Easter this year. It’s lightly and fresh tasting and will leave plenty of room for dessert.

    ingredients

     

    1k of trimmed rack of lamb 

    900g of new potatoes 

    24 asparagus spears trimmed

    A small handful of mint leaves

    6g fresh rosemary needles 

    2 garlic bulbs sliced down the middle 

    150ml of rapeseed oil 

    1 jar of ‘takefood preserves’ wild garlic and pumpkin seed pesto 

    Maldon sea salt 

    Black pepper 

     

    equipment

     

    Ribbed skillet pan or char-grill

    Chopping board and sharp knife 

    Steamer 

    Mixing bowl 

    2 baking trays 

     

    useful info

    Course: Easter lunch
    Oven temp: 180˚c
    Preparation time: 10 minutes
    Cooking time: 30 minutes

    method

    Slice the lamb into chops and brush with rapeseed oil then season with salt and pepper.

    Bend the asparagus spears at the ends where they will naturally break, discard the ends and brush the spears with rapeseed oil.

    Put the potatoes on to steam, depending on their size they should take about 20 minutes (maybe longer – check with a skewer)

    Put the skillet on the hob on high heat and allow to get really hot. (you may want to open the window)

    Brush a little oil on the baking tray and slice the garlic bulbs down the middle then push around in the oil to coat.

    Bake the garlic in the oven for about 12 – 15 minutes or until soft and lightly browned.

    When the potatoes are completely soft throughout remove from the heat and set aside to cool slightly.

    Char-grill the asparagus for about 30 seconds turning over to get an even charring then remove to the second baking tray.

    Place the chops down on to the skillet and press down gently, grill for 2 minutes on each side and then place on the second baking tray with the asparagus and repeat until all the lamb is charred.

    Sprinkle over the rosemary needles and place in the oven for one more minute. (maybe longer if you prefer the lamb less pink but watch you don’t over cook the asparagus)

    Serve the chops and asparagus on a board with mint leaves and garlic bulbs.

    Toss the cooled potatoes in the wild garlic and pumpkin seed pesto and serve to the table in a bowl.

    Let everyone help themselves and pop open a bottle of crisp white wine such as Sancerre.

    You can pop the garlic cloves out of their paper skins and spread on some sour dough bread if you have a loaf or just add to your plate as a condiment.

    If you like a gravy with your lamb simply reduce some white wine and add chicken stock with any remaining meat juices and reduce then whisk in cold unsalted butter. Reduce until you have the thickness you desire.

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